Dion's Double Sausage Double Hatch Green Chile Pizza
We had kept hearing friends and co-workers sing the praises of Dion’s Double Sausage Double Hatch Green Chile Pizza and knew he had to give it a try. In this episode we will also find out if you can save time but not sacrifice taste by using Aldi’s Pizza Dough instead of making your own!
Things to know:
What states have Dion’s pizza?
Born in Albuquerque, Dion’s Brings the Best Pizza, Subs, and Salads to New Mexico, Colorado, and Texas.
Who owns Dion’s pizza?
Dion’s Pizza was founded by childhood friends Jon Patten and Bill Scott, who opened the first location in Albuquerque, NM, in 1978, though it’s now a privately held company with ownership shared through various investors and long-term employees, with Mark Herman serving as CEO and a key figure in its growth.
What’s so special about Hatch green chiles?
Hatch chiles are special due to the unique terroir of New Mexico’s Hatch Valley, featuring nutrient-rich volcanic soil, high elevation, and fluctuating temperatures, creating a complex, robust flavor unmatched elsewhere, celebrated with annual roasting festivals and embodying rich Southwestern culture, making them a prized ingredient beyond just heat. “Hatch” refers to the region, not a single variety, encompassing peppers like Big Jim and Sandia, known for their smoky, buttery depth when roasted and versatility in dishes from enchiladas to burgers.
What is the history of pizza?
Pizza evolved from ancient flatbreads topped with ingredients, becoming the modern dish in 18th-century Naples, Italy, as cheap street food for the poor, gaining royal fame with the “Pizza Margherita” in 1889, and spreading globally after WWII, transformed by American soldiers bringing back a taste for it.
What are the most popular pizza toppings?
Pepperoni is consistently the #1 most popular pizza topping in the U.S., followed closely by sausage, mushrooms, extra cheese, and bacon, with onions, green peppers, and black olives also ranking high, while controversial toppings like pineapple and anchovies tend to be more polarizing.
Ingredients
If you are making your own dough (this will make 2 large pizzas):
1.5 cups lukewarm water
1 package (7g) of active dry yeast
1/2 t sugar
3 cups bread flour
1 t salt
Bonta Brand Pizza Sauce (add seasonings of your choice: red chile flakes, fresh or dry oregano, fresh or dried basil, minced garlic, etc.)
1 pound ground Italian Sausage (we used our homemade sausage)
Toom (optional)
1 cup shredded cheddar
1 cup low moisture shredded mozzarella
1/2 cup diced fire roasted Hatch Green Chiles
(If you are using Aldi’s dough, skip to step 7.)
1. Dissolve the yeast and sugar in your water. Sit the mixture in a warm place for at least 15 minutes. The mixture should form a foamy head by then.
2. Sift the bread flour and salt into a large bowl.
3. In another large bowl add your yeast mixture, then stir in the flour until a dough ball forms.
4. On a floured surface, knead the dough for 10 minutes.
5. Divide the dough into 2 halved. Coat the dough balls with olive oil and place into separate bowls. Cover each with a damp towel, then sit in a warm place for at least 40 minutes or until the dough doubles in size.
6. Once the dough has doubled in size, punch it down, the roll them out into a pizza crust with a rolling pin on a floured surface.
7. Cook the Italian Sausage in a skillet, then set aside.
8. Construct your pizza as follows: spread the Toom on the crust if using, then add your sauce, 1/2 cup of cheddar, half a pound of sausage, 1/4 cup of the chiles, then top with the mozzarella.
9. Cook your pizza either in a pizza oven as we did, or in your oven on a preheated pizza stone at 550F or the highest temp your oven goes.
10. Cut into pieces and serve. ENJOY!
Equipment used:
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